This appetizer recipe has been adapted from Mastering the Art of French Cooking by Julia Child.
The pan salutes a buttery rich flour-coated scallop then broiled with a swiss cheese topping which makes its creamy sauce.
Of course, this isn't the exact recipe but most of the ingredients and a few more were added to our own taste we recreated an exquisite replica of this fantastic appetizer/meal of Coquilles Saint Jacques.
I also prefer to use a porcelain baking dish and make a whole pan instead of using the scallops shells for small appetizers.
Back in the 1950s, Julia was brilliant in preparing French foods and this is one of my all-time favorite recipes of hers.
This is a delicious classic for scallops and all seafood lovers would be missing out by not trying her recipe.
If you love Julia's recipes this will one to keep in your recipe collection and you may also like to try herJulia Child’s Beef Bourguignon or Steak Diane another classic favorite.
Scroll down to my easy instructions for this printable recipe.
Julia's Cookbook
This recipe from Mastering the Art of French Cooking recipe has so many different versions out there of how it's made throughout the years.
Other recipes for Coquilles Saint-Jacques usually have scallops, wine, and a broiler.
Then some add mushrooms and cream, some don't add the cheese, but then again some do.
Simplicity in recipes is always better for me and you can adapt this any way you like.
I love using larger scallops but whatever you have will be delicious.
Other than more garlic and less onion it's pretty much the same.
Ingredients Needed (all measurements are included below in the recipe card)
- scallops
- butter
- Swiss cheese
- olive oil
- garlic
- shallots, finely chopped
- yellow onion
- white wine
- salt, white pepper
- flour
- oil
Tips:
- use a wine that taste good that you would drink we prefer Pinot Grigio
- Sear the scallops in butter till light brown
- Brown the cheese in the broiler until crispy
- salt and white pepper to taste
- these look beautiful in scallop shells for individual servings
Other Favorite Seafood Recipes
Pan Seared Sea Bass Medley
Seafood Medley
Stuffed Shrimp and Crab Flounder
Pin for later
Gourmet Classic Flavors
This dish is great served with Chantilly Potatoes and Garlic Roasted or Air Fried Asparagus.
If you like plump, delicious small or large scallops in a wonderful wine and creamy cheese sauce, this appetizer will be your new favorite to make.
Julia said it may be served as a first course or luncheon dish, but I enjoy it for a whole meal.
If you really want to make a whole fancy gourmet meal, pipe some mashed potatoes around the edges of the serving dish and sprinkle more shredded cheese on top and bake this as a casserole.
Julia Child’s Classic Recipe for Coquilles Saint Jacques
Yield: 4
Author: Claudia Lamascolo
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
A luscious appetizer of scallops gratinated with wine, garlic, and herbs and I can make a whole meal out of this!
Ingredients
- 2 tablespoons butter
- 1/3 cup minced yellow onions
- 1 tablespoon minced shallots
- 1 teaspoon granulated garlic powder
- 3 minced finely chopped garlic cloves
- 1 1/2 pounds bay scallops, patted dry
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/4 cup all-purpose flour
- 3 tablespoon olive oil
- 2/3 cup dry white wine, such as sauvignon blanc or pinot grigio
- 1 small bay leaf
- 2 teaspoons fresh thyme, chopped, ( \or 1/2 teaspoon dried thyme)
- 1/3 cup shredded Swiss cheese
- Note: we like to serve this as either an appetizer or along with a side of Chantilly mashed potatoes and Grilled asparagus
Instructions
- In a large sauté pan, melt 1 tablespoon of the butter over medium-low heat.
- Add the onions and shallots and saute for 2 minutes.
- Add the garlic and saute for 1 minute then place this mixture in a bowl and set it aside.
- Toss the scallops in a mixture of flour, salt, pepper, and granulated garlic powder and place them on a baking dish.
- To the same pan (used for sauteed onion) add another tablespoon of butter and 1 1/2 tablespoon of oil on medium heat.
- Return the sauté pan to the stove, add half of the remaining tablespoon of butter and half of the oil, and heat over medium-high heat.
- Place half of the scallops in the pan (coated with flour), and cook until lightly browned, stirring once for about 4 minutes.
- Add more butter and oil if needed and saute the remaining scallops.
- Add the shallot-garlic mixture, white wine, bay leaf, and thyme to the pan; cover and simmer until the sauce has thickened, 2 minutes.
- Discard the bay leaf, and pour the sauce over the scallops stir until blended.
- Place the scallops in an oven-proof baking dish.
- Sprinkle the cheese over the top of the scallops, and on high broil, heat brown the cheese on top which takes around 2 minutes.
Nutrition Facts
Fat (grams)
20.43
Sat. Fat (grams)
7.05
Carbs (grams)
26.84
Fiber (grams)
1.31
Net carbs
25.55
Sugar (grams)
1.33
Protein (grams)
25.63
Sodium (milligrams)
1020.9
Cholesterol (grams)
64.24
Similar Recipes
https://www.whatscookinitalianstylecuisine.com/2010/04/grilled-garlic-and-lemon-buttered.html
These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.
french cuisine, Julia child scallops, Julia Child’s Classic Recipe for Coquilles Saint Jacques
scallop recipes, Julia Child's recipes, seafood recipes, french recipes
French
Pin for later
More Recipes We Love
Julia's Adapted Steak Diane
Julia Adapted French Onion Soup
Our Best Soup Roundup
Julia Child's Adapted Ham Steak Madiera
Julia Child's(Boeuf a la Bourguignonne)
